Cream dessert with BRILLAT-SAVARIN, strawberry and rhubarb

Serves 6

Preparation time

20 min preparation & 3h waiting time

Ingredients

  • 200 g of LINCET BRILLAT-SAVARIN
  • 700 g of LINCET TRADITION MILK
  • 50 g of cornflour
  • 150 g of honey
  • 500 g of strawberries
  • A jar of poached rhubarb
  • Seeds 

Preparation

  1. Warm the TRADITIONAL MILK with the BRILLAT-SAVARIN to form a homogeneous mixture.
  2. Pour 1/3 of the above mixture into a bowl and add the honey mixed with cornflour.
  3. Mix vigorously to avoid lumps. (You can filter the mixture if necessary)
  4. Return to the saucepan and heat over low heat until the mixture thickens slightly.
  5. Pour the hot mixture into suitable bowls.
  6. Chill in the fridge for 3 hours.
  7. Top with halved strawberries and rhubarb.
  8. Add seeds (pumpkin, sunflower, pistachio…).
  9. Enjoy.
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